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Summer Couscous with Monkey puzzle nuts

A variation of a recipe from Hugh's River Cottage Every Day Veg! cook book as featured in the River Cottage Veg TV series.

Method

Put the couscous in a bowl and pour over enough boiling water to cover the couscous by about 1cm, put a plate over the bowl and leave to one side.

When the couscous has absorbed all the water add a good glug of olive oil, the zest and juice of a lemon, gently stir the couscous with a fork to fluff it up and coat in the oil and lemon.

Heat a tablespoon of oil in a frying pan and when hot add the courgettes and spring onions, gently cook until softened and have a little colour. Add the garlic and fry for a further minute or two. Add the courgette mix to the couscous, taste and add some seasoning and stir to incorporate.

Heat a tablespoon or so of oil in a frying pan, when hot add the monkey nuts. Toast the nuts for a couple of minutes, tossing them often; keep a close eye on them as they can burn easily.

Serve your couscous and scatter with the cherry tomatoes and nuts - enjoy!

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Ingredients

100g Couscous

2-3 Small courgettes, sliced

Bunch spring onions, sliced

1 Clove garlic, very thinly sliced

100g Cherry tomatoes, halved or quartered

1 lemon, zest and juice

Olive Oil

Salt and pepper

A couple of handfuls of monkey puzzle nuts

This recipe is taken from...

River Cottage Veg Every Day!